Trying to cut back on high-fat cuts of red meat? Nowadays, there are more choices than ever. These animal protein alternatives are turning up on restaurant menus and supermarket shelves — find out what they’re all about.

Bison
Now available in supermarkets across the country, bison is unofficially the most popular red meat alternative to beef. It’s known for its mild flavor and super-low fat and cholesterol content. A 3-ounce portion of cooked beef (trimmed) contains about 9 grams of fat; you’ll see below that bison is much, much leaner.

Ostrich
With a similar flavor to beef, only less oily, ostrich is the up-and-comer in the world of red meat alternatives. It also contains almost 90 percent of the daily requirement for vitamin B-12. Since it’s very lean, be careful not to overcook the meat as it can become chewy and tough.

Venison
Venison is lowest in fat, highest in iron and a plentiful source of selenium (a potent mineral and antioxidant). With a rich and distinct flavor, it is still mild enough to use as a substitute for beef in your favorite recipes.

Goat
Enjoyed throughout the world, Americans don’t really fancy this red meat alternative. An excellent source of protein and the mineral zinc, goat is similar to lamb (only lower in fat) and can be used in recipes that typically call for lamb. It has a strong flavor that stands up to bold spices like curry.